Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
 Norristown Health Center
 1430 DeKalb Street, PO Box 311
 Norristown, PA 19401
 phone:  (610) 278-5117
 fax: 610-278-5167
Total Violations:    14 Date of Inspection:    11/21/2012
Risk Violations Count:    5 License Number:    B 1034
Arrival Time:    11:40:00 AM Expiration date:    4/30/2015
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Horsham Chinese Restaurant
 Address
  314 Horsham Road
 Municipality
  Horsham
 Owner
  Fang Zhuang He
 Telephone
  215-444-9959
 Purpose of Inspection
  Routine
 Re-inspection on or after
  12/5/2012

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
  
COS=corrected on-site during inspection    R=repeat violation
Compliance Status COS R
Demonstration of Knowledge
1 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized    
15 N/O Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperature    
17 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 N/A Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/A Compliance with variance, specialized process, & HACCP plan    
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 N/A Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/A Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Fang Po Ho  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 34 ° F 2-door reach-in freezer 4 ° F Cold prep refrig. 38 ° F
Wonton at steam table 139 ° F 1-door beverage/food refrig. 41 ° F Reach-down freezer  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8-No single service towels at toiletroom handsink.
  -No soap at prep area handsink.
  -Soiled utensils stored in prep area handsink and usage blocked.
  4-Consumed water bottles and beverage can on shelf above prep unit in kitchen.
  13-Prepped produce containers stored below raw meats in walk-in refrig.
  14-Rust and debris at piercing point of can opener.
  26-Motor oil stored on storage shelf below prep tables in kitchen.
  35-No common ingredient names on bulk food containers.
  37-Clothing and soiled aprons hung at dry food storage shelves.
  -Exposed foods during storage (walk-in refrig. & 1-door reach-in beverage refrig. (egg rolls & etc.).
  -Exposed bulk storage bags (bread crumbs) in rear storage.
  -Frozen foods stored in plastic shopping bags in 2-door reach-in freezer.
  -Bowls used to scoop bulk foods (bulk food bins, rice warmer).
  -Poultry packaging cardboard box lids saved and re-used for food storage (dumplings in 2-door reach-in freezer).
  39-Wet wiping cloth not stored in sanitizing solution in between use.
  43-Plastic food packaging bottles cut and re-used to scoop foods.
  45-Food prep sink blocked with empty oil containers and utensils stored inside.
  41-Knife stored in crevice of food prep sink and food prep table.
  47-Excess grease, food debris and rusted surfaces on storage area below food prep tables.
  -Excess food debris at interior of cold prep refrig., 2-door reach-in freezer, & inside of prep area handsink.
  -Excess debris build-up on storage shelves of walk-in refrig.
  51-Employee toiletroom door left open.
  -Stained and ceiling tiles out of place in toiletroom.
  -"No dining at the table" sign provided at the table with 5 chairs in customer waiting area. Toiletroom located at rear of kitchen.
  53-Rear exit screen door torn and back door propped open by placement of container.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $133.00 to MCHD for each additional reinspection.
       
  Person in Charge: Jin Wang
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 11/21/2012

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